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Two of the best SF pizzas compared: ill Fornaio & Pizzetta

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Two of the best SF pizzas compared: ill Fornaio & Pizzetta

ryan | Dec 9, 2002 04:17 AM

Anybody who thinks SF doesnt know pizza, is trippin (or they've eaten at Mr. Pizza).

I have just eaten two pies that are on the same class as Pizza Unos in Chigago, or Lombardi's in NY. Which one should you go to, Pizzetta or Fornaio? Both.

Fornaio is nice. It is big, airy, and professional--it is more like a california restaurant in Italy then visa versa. Its pizzas are perfect. The crust is less chewy then Pizzetta, but its toppings are more luxorious. We got one with baby arugala, San Daniel proschitto, and shaved parmisano. The crust was bubbling and cracking, while its toppings were meltingly soft, if slightly undercooked. The arugala was not quite limp enough to bridge together the crackly texture of the crust with the softness of the cheese. Luckly the pruschuto added the textural middle ground, and salty sweetness to accomplish this feat. What I was left with was a great pizza, where the parts were slightly greater then their sum. The rest of the dishes on the menu were average quality--if they were in Milan!!!

Eating the next day at Pizzeta was warm, dark, and comforting, and I couldnt help but somehow feel like I was eating in my dads fireplace.
At Pizzetta the ambiant is less thought-out, and the result is actuly more italian: red wine is served in tumblers, the table are set for a picnic, and the pizza is subtle and perfect. We got a classic tomatoe, mozerella, and basil. I determined after the impowerment of a full bottle of red wine, that those three ingrediants are the fundemtental rudiments of taste--just like red, blue, and yellow are to color. The aromas that eminated from the hot pizza were so perfect together that even if i had smoked pot before I ate, my pallate couldnt have distinguished where one taste began, and the others ended. Unlike the piza at Forniao, the greatness of the flavors of the pizza resided just outside of consiosness. A few flakes of bright red pepper for the slight pain that adds an intangible lingering pleasure to any food, and the pie was perfect. Skip bread, dessert, olives, and coffee. Just skip anything thats not pizza.

Sorry about what I said a while back about SF food. Now if only this city could make a good bagel...

-ryan

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